Ingredients

2 cups biscuit/baking mix

1/2 cup water

1 can (14 ounces) sauerkraut, rinsed and drained, divided

1 pound hot dogs

Directions

In a bowl, combine biscuit mix and water until a soft dough forms. Turn onto a floured surface; knead 5-10 times. Roll dough into a 13-in. circle; cut into 10 wedges. Place 1 tablespoon sauerkraut on each wedge. Place a hot dog at the wide end; roll up each wedge tightly. Place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown. Heat remaining sauerkraut; serve with the hot dogs.Yield: 10 servings.

Originally published as Piggies in Blankies in Quick Cooking
January/February 1999, p42

Popular Videos

In a bowl, combine biscuit mix and water until a soft dough forms. Turn onto a floured surface; knead 5-10 times. Roll dough into a 13-in. circle; cut into 10 wedges. Place 1 tablespoon sauerkraut on each wedge. Place a hot dog at the wide end; roll up each wedge tightly. Place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown. Heat remaining sauerkraut; serve with the hot dogs.Yield: 10 servings.

Originally published as Piggies in Blankies in Quick Cooking
January/February 1999, p42